3 lbs. beef round steak, 1 inch thick
1/3 c. flour
3 tbsp. shortening
1 env. dry onion soup mix
1/2 c. water
1 can cream of mushroom soup

Sprinkle one side of meat with half of the flour; pound in with mallet. Turn meat and pound in remaining flour. Cut meat into 6-8 servings. Melt shortening in large skillet, brown meat in both sides over medium heat. Mix water and soup; pour over meat. Cover tightly, simmer 1 1/2 to 2 hours, stirring occasionally, until tender. Place meat on warm platter. Heat remaining gravy mixture to boiling, stirring constantly. Pour over meat.